 | | Directions | 1. Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into 1/4-inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again.
2. Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars.
3. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.Test Kitchen Tip: For a milder pickle, omit the crushed red pepper and/or minced garlic. |
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Prep Time: 1 hour
Servings: 4
|  | | Ingredients | | - | | 2 1/2 pounds pickling cucumbers (4 to 5 inches long) |
| - | | 1 teaspoon McCormick® Turmeric, Ground |
| - | | 2 quarts boiling water |
| - | | 2 tablespoons McCormick® Dill Seed |
| - | | 4 teaspoons McCormick® Dill Weed |
| - | | 4 teaspoons McCormick® Mustard Seed |
| - | | 1 teaspoon McCormick® Garlic, Minced |
| - | | 1/2 teaspoon McCormick® Red Pepper, Crushed |
| - | | 3 1/2 cups distilled white vinegar (5% acidity) |
| - | | 2 tablespoons non-iodized salt |
| - | | 2 tablespoons sugar |
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